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Caesar Salad

Most of the time I have salad, the salad is on the side of my plate, an accompaniment to my main course, or as a starter just before it. There are, however, a couple of meal equivalent salads that I will gladly eat in place of dinner and a chicken caesar salad with homemade croutons (and topped with bacon) is one of them.

You can find caesar salad on most north american type restaurant menus, and of course you can easily buy about 10 different varieties of the dressing in any supermarket, but making all the components yourself – washing, drying and chopping the lettuce, blending up the dressing, and baking the croutons makes a huge difference in the taste of this salad and makes a great dinner project as well

We’ve had some hits and misses with caesar dressing recipes but this one really works great and tastes fantastic. Making homemade croutons (especially if you have ever had the ones from a box) makes a world of difference. Use a few slices of artisan bread (sourdough works great – we are using some of our homemade bread here) and don’t forget to keep an eye on the croutons as they bake in the oven… We have lost many trays of croutons, that have burnt right up because we’ve become preoccupied with something else.

We’ve adapted the dressing recipe here from Karen Solomon’s book ‘Jam it, Pickle it, Cure it‘ and it will yield about 1 cup of dressing.

Ingredients / Ingredientes

1 egg / huevo

1 clove of garlic / ajo

pinch of salt / pizca de sal

3 anchovy fillets / filetes de anchoas

2 tbsps mayonaise / cucharillas de mayonesa

3 tbsps lemon juice / cucharillas de limón

1/2 cup olive oil / taza de aceite de oliva

4 tbsps parmesan cheese / cucharillas de queso parmesano

Instructions / Instrucciones

Coddle one egg – Place the egg in a saucepan, cover with cold water and set over high heat. Once the water reaches a boil – boil for one minute then drain and run cold water over the egg until it is cool enough to touch / Poner el huevo en una cacerola cubierto con agua fría, poner a hervir por solo un minuto y escurrir el agua, luego agregar más agua fría hasta que el huevo este frío.

Crack the egg into a blender or food processor, using a spoon to scrape all the white as well into the bowl / Romper el huevo y ponerlo en una licuadora o en un precesador de comida.

After the mixture is well blended – slowly drizzle some olive oil through the feed tube, making sure it is incorporating into the sauce. Continue to slowly add the rest of the olive oil. The mixture should be thickening and emulsifying with the addition of the olive oil / Minetras que estás licuando los ingredientes agregar gentilmente un poco del aceite de oliva, seguir agregando poco a poco hasta que este todo el aceite de oliva esté incorporado quedando espesa la salsa.

With the bread on a baking sheet, bake in a 325 degree oven for 10 minutes, turn the slices over and bake for another 5 minutes and remove from the oven / Tostar el pan a 325 grados en el horno por 10 minutos, volcar las rebanadas y tostar otros 5 minutos más.

Cut the bread into cubes and return to the baking sheet for a further 5-10 minutes then remove from the oven and allow to cool / Cortar las rebanadas en cuadritos y volver a poner al horno por 5 a 10 minutos más.